This French version of chopped liver from Joan Nathan's Quiches, Kugels, and Couscous is a slightly more rustic version of the Jewish pâté, adding onions caramelized in chicken fat to the mix of roughly chopped livers and hard boiled eggs. The caramelized onions are a Polish touch and work wonders with the rich liver, adding a wonderfully deep sweetness that makes the livers somehow even more decadent. More